Dosa is one of the very popular South Indian breakfast recipes. Dosa batter normally needs fermentation but this recipe shows a quick way to make rava dosa which does not need fermentation. This dosa can be eaten with chuntey or sambar.
- Some cooking oil
- 1 Cup rava (sooji)
- 1 Cup rice flour
- A lot of water
- Salt to taste
- 2-3 Finely chopped green chillies
- 7-8 Curry leaves broken into small pieces
- 1 Tsp ginger paste
- Some chopped fresh coriander (around 3/4 cup)
- Juice from 1/2 lemon
- 2 Tbsp curd
- Take a big bowl and add 1 cup rava/sooji (semolina), 1 cup rice flour, 7-8 curry leaves broken in small pieces, 1 tsp ginger paste, 2-3 finely chopped green chillies, 2 tbsp curd, around 3/4 cup chopped coriander and juice from 1/2 lemon. Give everything a good mix.
- Add little water at a time and mix everything well. Keep repeating this till you get a batter of thin consistency like buttermilk.
- Add some salt as per your taste and mix it well.
- Heat a tawa(skillet) and pour some oil. Stir the dosa batter and pour some on the hot tawa. Make sure the flame is high while making the dosa. Tip: Stir the batter very well every time you make this dosa because the sooji tends to settle at the bottom.
- Cook this till it dries up and starts to come off from the sides.
- Take it out of the tawa once done and serve hot with your choice of chutney and sambar. Enjoy!
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